Beef Stew Crockpot Recipe

Fire up your crockpot and make this Beef Stew Crockpot Recipe when the gang is coming over for Saturday or Sunday football.

Start this hearty stew early in the morning or even the night before - serve it with cornbread, biscuits or sourdough. It's filling enough for a full afternoon of games and then some.

The trick to extending the volume is to dice the meat, carrots and potatoes into small, 1/2 inch dice. This makes the stew "spoon friendly" and can be served in mugs as well as bowls.

Favorite Beef Stew Crockpot Recipe

3 pounds top round or chuck, diced in 1/2 inch pieces
1 large carrots, peeled and cut in 1/2 inch pieces
4 russet potatoes, peeled and cut in 1/2 inch dice
1 pound of fresh mushrooms, stemmed and sliced
3 large yellow onions, roughly chopped
3 clovers garlic, minced
2 envelopes (1 ounce each) dry onion soup mix
2 cups beef broth
1 cup dry red wine
3 tablespoons unsalted butter
3 tablespoons olive oil
1 tablespoon dried parsley
3 tablespoons Worcestershire sauce
1/4 cup all purpose flour
1 tablespoon paprika
kosher salt and ground black pepper

Season the diced beef with the kosher salt and black pepper. Mix the all purpose flour and paprika and dredge the beef in the flour.

Heat the olive oil in a large skillet and brown the floured beef. Drain the beef and transfer it to a crockpot.

In the same skillet, melt the unsalted butter and sauté the chopped onion and mined garlic until they start to soften, then add the sliced fresh mushrooms.

When all the vegetables have softened, add the cup of red wine and let it simmer until the mushrooms soak up about half of the wine.

Layer the potatoes and carrots over the meat in the crockpot, then pour the wine mixture over the vegetables. Sprinkle with the dried parsley.

Whisk together the 2 envelopes of dry onion soup mix with the beef broth. Pour this mixture into the crockpot, cover it and cook on high for 1 hour. Reduce the heat to low and cook for 6 to 8 hours, until the beef and vegetables are tender.

Food For Thought - You may want to thicken this stew before serving. Make a paste of 2 tablespoons cornstarch with 1/4 cup cold water and whisk into the stew during the last hour of cooking.

On Your Own - If you would like to make the stew just a little richer, add 2 tablespoons of tomato paste to the skillet after you have added the red wine, whisk it in and let it reduce with the other ingredients. This adds a little depth to the beef and wine flavors.

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